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Cider-Braised Chicken

Total Time

2hrs20mins

Prep 20 mins

Cook 2 hrs

From a blog called The Bite House. I need to remember to pick up a bottle of dry hard cider next time I'm out and about. The picture on the blog looks particularly appealing. I think this would be delicious with potatoes, rice, barley and a green vegetable. The recipe was rewritten slightly for clarity. Update: I used four chicken thighs, and pretty much all the sauce ingredients and did not cook anywhere as long.

Directions

Dust the chicken with the flour.

Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.

Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.

Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low).

Add the cream, cook to heat through, and throw on some chopped parsley or chives.

Reviews

Most Helpful

Cider-Braised Chicken

35

The sauce was pleasant, but it didn't show the hard apple cider to advantage (my most expensive ingredient); I don't think hard apple cider marries well with tomato sauce. To control the temperature, I stacked another burner grate on top of the one for my burner; even so, I had the lid half off the pan. If I were to make this again, I would be tempted to pressure cook the thighs, so at least this wouldn't be such a big time investment. Made for Please Review My Recipe tag game.